—Rebecca Freeman, CEPC, Executive Pastry Chef, The Club at Las Campanas
Meet the Class of 2024: Rebecca Freeman, CEPC
- Age: 33
- Executive Pastry Chef
- The Club at Las Campanas (Santa Fe, N.M.)
Rebecca Freeman is known for her high standards, positive attitude, and refreshing approach to leadership. She possesses unwavering commitment and immense talent, consistently pushing the boundaries of club pastry. In her spare time, she is working towards her MBA to improve her skills further.
Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?
Rebecca Freeman (RF): I don’t do the work for the accolades. I really try to stay humble and let my work speak for itself. 2023 was a rough year for me. I pushed myself beyond my limits. It’s nice to see that those long hours and sleepless nights add up to something.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
RF: Put in the hours. You will see results if you do the work.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
RF: I've had so many setbacks, I don't even know where to start. I try not to become defined by my failures—instead, I use them. I allow myself to feel sad, but I pick myself up the next day and try to learn from my mistakes.
C+RC: What are your future goals and your plan to achieve them?
RF: Right now, I’m going back to school for business. I want to understand and be involved in the administrative aspect of the club—budgets, planning, etc.
C+RC: What inspired your career in the club and resort sector?
RF: I love how broad my job is. In one day, I can teach a class, design a new plated dessert, plate a banquet, make breakfast pastries, make dinner rolls, and work on a new chocolate chip cookie recipe. In one day, I can experience the vastness of baking and pastry. It’s amazing.
